Pumpkin Pecan Brownies Recipe 435

PUMPKIN PECAN BROWNIES RECIPE - (4.3/5)

Pumpkin Pecan Brownies Recipe - (4.3/5) image

Provided by Kelli with an I

Number Of Ingredients 5

Ingredients

1 box of Family Size brownies
1 can (15 oz) of pumpkin
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 C pecans - optional

Steps:

1. Preheat oven to 350 degrees F. 2. Mix in all ingredients except pecans until smooth. Add in pecans and stir in. Pour mixture into a 9x9 or 11x13 greased baking dish (9x9 will produce thicker brownies, 11x13 will produce thinner brownies). 3. Bake for 25-30 minutes until a toothpick removes clean from the center.

PUMPKIN BROWNIES

Pumpkin Brownies image

A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.

Provided by CroqueMadame

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 16

Number Of Ingredients 14

Ingredients

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 28.8 g, Cholesterol 57.8 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 182 mg, Sugar 22.2 g

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

Steps:

Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

PUMPKIN BROWNIES

Pumpkin Brownies image

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

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